Wednesday, May 25, 2016

Recipes by Dolores del Rio: Enchiladas; Pecan Fudge

Dolores del Rio's Enchiladas

1 pound fresh tomatoes
1 medium onion, finely cut
2 small cans green chiles, finely cut
salt and pepper to taste
4 asaderos (Mexican cheese)
1 pint sour cream
1 dozen tortillas

Scald tomatoes, peel and dice. Fry onions in lard, then add tomatoes and continue frying. Add chiles and season with salt and pepper to taste. Add asaderos. When it begins to melt; remove from fire.

Fry tortillas, one by one, in lard, leaving them soft. Place tortillas on plate and put in the center of each one a mixture of tomatoes, onions, cheese and chiles, roll each one and cover them with sour cream. Serve immediately.

Dolores del Rio's Pecan Fudge

2 cups granulated sugar
1/4 lb. bitter chocolate
1 cup cream
1/2 teaspoon salt
2 tablespoons butter
1/2 lb. pecans
1 teaspoon vanilla

Mix together the sugar, chocolate, cream and salt. Cook over a moderate flame until mixture forms a soft ball in water, or 236 degrees F. Stir only to prevent burning. Remove from fire, add the butter, letting it melt without stirring. Let stand in a pan of cool (not cold) water until lukewarm. If it is allowed to cool too suddenly it will become sugary. Then beat until thick. Add chopped nuts and vanilla and pour out into a layer 1/2 inch thick. If preferred, it may be poured first and the nut halves pressed into the surface at regular intervals to permit cutting. Makes about twenty-four squares.

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